I READ A phrase recently stating that "fish tastes better eaten by the sea". Seems as I live by the sea and used to be a chef in a seafood restaurant I couldn't agree more with that statement. Having one of the best fishmongers on my doorstep, Welch Fishmongers certainly helps.Hake is an underrated fish for me. Although you don't see it on menus often in the UK, it's very popular in Spain. I love its meaty texture and it's a great alternative to cod. Sustainability is all important with fish and it's an ethical choice, too (https://www.mcsuk.org/goodfishguide/search?name=hake).
Although I've used Provencal-style veg here, I've added a real jewel in the crown of British cuisine, the Jersey Royal, to give it a home twist. Sadly, the season for this hallowed spud is coming to an end in the next few weeks so grab them while you still can!
Ingredients (serves 2):
2x hake fillets (roughly 180g each)
150g Jersey Royals
1x red pepper, roughly chopped
1x green pepper, roughly chopped
1x courgette, sliced
2x red onions, quartered
2x garlic cloves, left whole
125mls white wine
Sea salt
Pepper
Rapeseed oil
Method:
1) Pre-heat oven to 180C. Place all the vegetables onto a roasting tray. Season with salt and pepper then drizzle over the rapeseed oil. With your hands, gently mix the oil with the veg until coated. Place on the middle shelf of the oven for 30-35 mins.
2) Season the fish skin with sea salt and place on top of the vegetables. Add the wine. This will help to gently steam the fish and create a sauce. Place back in the oven for around 12 mins, just until the fish is flaking apart.
3) Remove from the oven. Set the fish aside and spoon the veg onto a plate. Place the hake on top and drizzle around more of the broth if necessary. Season with salt and pepper before serving.
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